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Creamy Butter Cookies – Easy Bakery Style with Chocolate & Sprinkles

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These creamy bakery style butter cookies are melt-in-your-mouth soft, topped with a rich chocolate drizzle and festive sprinkles. Quick to make and perfect for any occasion, they’re a nostalgic treat loved by kids and adults alike.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 2 tbsp (16g) cornstarch
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/4 tsp fine sea salt
  • 4 oz (115g) semi-sweet chocolate (chips or chopped bar)
  • 1 tsp coconut oil or vegetable oil
  • 1/3 cup (50g) colorful sprinkles

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a mixer bowl, beat butter on medium-high until pale, creamy, and fluffy (2-3 minutes). Scrape down the bowl as needed.
  3. With mixer on low, add powdered sugar and cornstarch. Blend until smooth and soft.
  4. Add egg and vanilla extract. Beat until fully combined.
  5. In a separate bowl, whisk together flour and salt. Add to wet mixture in two batches, mixing on low until just combined. Do not overmix.
  6. Scoop tablespoon portions (about 20g each), roll into balls, and place 2 inches apart on baking sheets. Flatten gently with a fork for ridges.
  7. Bake for 12-15 minutes, rotating sheets halfway. Cookies should be pale on top and just golden at the edges.
  8. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool.
  9. Melt chocolate with oil in a microwave-safe bowl in 20-second bursts, stirring each time until glossy and smooth.
  10. Drizzle melted chocolate over cooled cookies using a spoon, piping bag, or zip-top bag with the corner snipped.
  11. Immediately scatter sprinkles over wet chocolate and press gently to stick. Let chocolate set for 10-15 minutes (or chill in fridge for 5 minutes).
  12. Once set, transfer cookies to a serving plate.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free butter and chocolate can be substituted. If dough is sticky, chill for 15 minutes before shaping. Sift powdered sugar and flour for extra creamy texture. Rotate baking sheets halfway for even browning. Add sprinkles while chocolate is wet for best adhesion.

Nutrition

Keywords: butter cookies, bakery style, chocolate drizzle, sprinkles, easy cookies, holiday cookies, kid-friendly, party cookies, creamy cookies, homemade cookies

Find it online: https://lucydishes.com/creamy-butter-cookies-recipe-easy-bakery-style-with-chocolate-and-sprinkles/